Recipe - Dandelion Watercress Timbales With Cajun Crayfish Etouffee

TIMBALES
1 cup Heavy cream
1 One half cup Dandelion greens
One half cup Watercress
2 ounce Boursin cheese
5 Eggs
One fourth cup Grated Parmesan cheese
One fourth cup Fresh chives;, chopped
3 tablespoon Chicken glace (concentrated
meat, extrat)

ETOUFFEE
3 tablespoon Olive oil
1 md Onion; finely chopped
1 Red pepper; finely chopped
1 Yellow pepper; finely
chopped
3 Stalks celery; finely
chopped
2 Bay leaves
One half cup Chicken stock
1 teaspoon Fresh thyme leaves
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
4 Fresh tomatoes;, chopped
One fourth cup Watercress
One fourth cup Dandelion greens
One fourth cup Italian parsley;, chopped
1 pound Cooked crayfish tail meat
Whole cooked crayfish;, for
garnish

(Timbales = French method of preparing food by cooking and serving in
rounded pastry crust). In food processor, blend dandelion greens,
watercress, chicken glace and boursin until smooth. In a separate bowl,
combine eggs and cream; beat for 1 minute at medium speed. Fold dandeloin
mixture into egg mixture. Add Parmesan cheese, chives, salt and pepper to
taste, and blend well. Preheat oven to 350. Grease eight (4oz.) ramekins
(inividual baking dishes) and divide blended mixture evenly between them.
Place ramekins in roasting pan and fill pan halfway up sides of ramekins.
Place in preheated oven and bake for 45 minutes. Remove ramekins from water
bath; let rest for about 5 minutes, then invert onto plates. (Etouffee =
(Cajun dish of either shrimp or crayfish cooked with onions, peppers and
sometimes tomatoes, usually in a roux of butter and flour). Heat oil in
Dutch oven; add ingredients, reserving crayfish, watercress, dandeloins and
parsley. Cook on medium high heat until vegetables are soft and tomatoes
have cooked down, about 20 minutes. Add crayfish tail meat and chopped
greens, remove from heat and stir to mix well. Let temperature cool for
aout 10 minute, then spoon around timbales. Garnish with reserved whole
crayfish and serve. This dish may be served warm or chilled. Makes eight
servings. Typed by Ethel Snyder essie49@juno.com Typed August 23, 1997

Recipe by: GRIT JULY 27, 1997 Posted to MCRecipe Digest V1 #758 by
essie49@juno.com (Ethel R Snyder) on Aug 23, 1997